Johnston County Hams Whole Bone-in Country Ham Dry Cured, Hickory Smoked, Aged 6 Months, 13 lbs. Minimum

I usually don't write reviews , cause I am lazy and I don want to be associate with all the people got paid to do so. But this product deserve my attention and the right honor. I am Italian, so, better of everyone here, know what mean a Prosciutto Crudo!!!!!! San Daniele , slightly salted, delicious, Parma excellent but to sweet for my taste. My parents just came to visit me, and my dad have more experience than me....and he said that this prosciutto is extraordinary !!!!and he wouldn't believe the price!!!!! ( same weight, San Daniele, $400)..... JUST ONE THING, DONT FOLLOW THE INSTURCTIONS!!!!!!DOESNT EXIST A N Y INSTRUCTIONS , JUST A SHARP KNIFE, AND CUT IT THIN!!!!! PLEASE PLEASE PLEASE DONT COOK IT!!!! FOR GOD SAKE !!!!!!WHO EVER DO THIS, I WILL CONSIDER IT A CRIMINAL , AND DESERVE TO EAT HOD DOGS AND HAMBURGERS FOR THE REST OF THEIR LIFE!!!! THIS PROSCIUTTO IS A MASTERPIECE !!!

Not what I expected, not prosciutto smoked, it needs to be hung to dry longer but much better then supermarkets watery ham :) might buy again

I buy a country ham every year, and I love them. I have eaten them all my life. This one was like a big salty piece of rubber. I love a nice salty ham, but this was absolutely awful. The absolute worst ham I have ever had. Returning it.

I ordered a bone-in ham because of the lower cost, but I thought I was receiving a cured AND cooked ham, which is how my de-boned hams always came... NOT. But, as daunting as this was at first (I even looked it up on food safety site and the uncooked ham must be cooked prior to consumption), it turned out to be an exceptional experience. We didn't want to cook the entire ham, since that required 15-20 minutes a lb. (20 min. x 13 lbs. = 4 hours plus), especially after reading that slices of the cured/uncooked ham only required 1 minute a side in the frying pan! So, we thought we would cut it up into pieces to cook some now and freeze the remainder. But, try cutting into a huge, hard-fatcrusted non-cooked bone-in ham with a regular knife! My husband, genius that he is, got out the 'ol sawzall (inserted a new blade) and cut the ham, bone and all, into about 8 chunks (I don't even think an electric knife would have been able to do that). We froze all but two of the pieces (one to eat sliced in the next couple of days and one to bake later). OMG, we made the best sandwiches that afternoon. I sauted 8 medium thin slices in a little bit of olive oil in a cast iron pan about a minute a side til browned and crispy on edges. Buttered and broiled two engish muffins til crispy. Slathered them with a ratio of 1:4 mustard to mayonnaise, i.e., mostly mayonnaise. Topped each with a few sliced sweet pickles (have to be SWEET pickles), and then with a regular knife, sliced each sandwich in half. Man, with some french fries and a green salad, we were in hog heaven. I said to my husband, "We should buy one of these hams every year." "How about every 4 years," he retorted, as he cleaned out the ham-encrusted sawzall.

Disappointing and overpriced, the ham could have soaked for a week and still been too salty, no better than grocery store goods, and not worth the effort to prepare. The taste was faintly reminiscent of the ham of my childhood, at best.

Nearly as great as the well known Spanish Serrano. Spanish hams are sold after 1 year of being cured, while the Johnston County hams are sold after 6 months. They're still very tasty, but would even taste better if sold after 9 months. I still buy their ham every year, you can't beat their price for it's quality.

This is a Prosciutto style ham, salted and dry cured. It has a good flavor, and it's good value for money. To serve it like prosciutto, it needs to be sliced thinly and this is difficult to do at home, even with a good sharp knife. The flavor and texture were not to everyone's taste. You'll need a crowd to get through a whole ham over the holidays. We fried some slices, like bacon, nice but salty. The bone made a good ham & pea soup. I don't think we'll buy one again.

I did it wrong. My fault.